If you love warm, comforting breakfasts that look impressive but are easy to make, the Blueberry Dutch pancake recipe is the perfect dish. Often called a “Dutch Baby,” this pancake is baked in the oven rather than cooked on the stovetop. It puffs up beautifully with golden crispy edges and a soft, custard-like center. The sweet burst of blueberries adds a refreshing, fruity twist that makes every bite heavenly.
This American breakfast favorite has gained popularity worldwide because it feels indulgent yet simple. You only need a few pantry ingredients, a cast-iron skillet or ovenproof pan, and fresh or frozen blueberries. The result is a fluffy, light, and delicious pancake that looks fancy but is incredibly easy to make. Whether you’re cooking for your family, weekend brunch, or a special morning treat, this Blueberry Dutch pancake recipe will never disappoint.
⭐ Why Blueberry Dutch Pancake Is So Popular
The major reason this dish is loved is its incredible texture. The edges rise dramatically in the oven, becoming airy and crisp, while the center stays tender and rich. It’s a combination of a pancake, crepe, and souffle—all in one. Another reason people love this recipe is convenience. It doesn’t require flipping or standing over the stove; you simply mix the batter, pour it into a hot pan, add blueberries, and bake.
The natural sweetness and tart flavor of blueberries complement the buttery pancake perfectly. You can top it with powdered sugar, maple syrup, whipped cream, lemon zest, or even more berries. It’s customizable, light, and visually appealing.
🫐 Ingredients for Blueberry Dutch Pancake Recipe
Here are the basic ingredients needed:
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons butter
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon zest (optional)
- Powdered sugar for topping
These simple ingredients combine to create a fluffy and flavorful breakfast dish.
🍳 How to Make Blueberry Dutch Pancake – Step-By-Step Guide
Step 1: Preheat the Oven and Pan
Preheat your oven to 220°C (425°F). Place a cast-iron skillet or oven-safe pan inside to heat. A hot pan is essential for getting the pancake to rise properly.
Step 2: Prepare the Batter
In a mixing bowl, whisk together eggs, milk, sugar, vanilla, and salt. Add flour slowly and whisk until the batter becomes smooth and lump-free. You can also blend the batter in a blender for an ultra-light texture.
Step 3: Melt the Butter in the Pan
Carefully remove the hot pan from the oven, add the butter, and swirl it around until fully melted. This step prevents sticking and adds rich flavor.
Step 4: Add Batter and Blueberries
Pour the batter directly into the hot, buttery pan. Sprinkle blueberries evenly over the top. The heat will help the pancake puff quickly.
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Step 5: Bake Until Golden and Puffy
Return the pan to the oven and bake for 18–22 minutes until the edges inflate and turn golden brown. The center will set while remaining soft.
Step 6: Serve Warm
Remove from the oven and top with powdered sugar, maple syrup, lemon zest, or extra blueberries. Serve immediately—Dutch pancakes deflate naturally after a few minutes.
⭐ Tips for the Best Blueberry Dutch Pancake
- Use a very hot pan for maximum puff.
- Blend the batter for extra fluffiness.
- Do not open the oven door during baking—this helps maintain rise.
- Use fresh blueberries for brighter flavor, but frozen works too.
- Add lemon zest for a refreshing, citrusy aroma.
🫐 Blueberry Dutch Pancake Recipe :-Delicious Variations to Try
- Berry Mix Dutch Pancake – Combine blueberries with raspberries or strawberries.
- Chocolate Chip Dutch Baby – Add chocolate chips for a dessert-like twist.
- Lemon Blueberry Dutch Pancake – Add extra lemon zest and a squeeze of juice.
- Savory Dutch Pancake – Skip sugar and berries, add cheese or herbs.
- Maple Walnut Dutch Baby – Drizzle maple syrup and sprinkle toasted walnuts.
These variations add fun and flavor to the basic recipe.
🧊 Storage and Reheating Tips
- Refrigerate leftovers for up to 2 days.
- Reheat in the oven to restore some crispiness.
- Avoid microwaving—it softens the texture too much.
FAQ – Blueberry Dutch Pancake Recipe
1. Can I use frozen blueberries?
Yes, just add them frozen. No need to thaw.
2. Why did my Dutch pancake not rise?
The pan may not have been hot enough, or the oven door was opened too early.
3. Can I make the batter ahead?
Yes, you can refrigerate it for up to 8 hours, but whisk before using.
4. Can I use non-dairy milk?
Yes. Almond, oat, and soy milk all work well.
5. What pan is best for Dutch pancakes?
A cast-iron skillet gives the best puff, but any oven-safe pan works.
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